Pepato

Pepato

Sometimes known as Pecorino Pepato, this sheep’s milk cheese originates from the province of Ragusa on the Italian island of Sicily.

It’s similar to Romano cheese but is made distinct by the addition of whole black peppercorns which give its flavour an extra intensity.

It is an oily cheese due to the high levels of butterfat in the sheep’s milk and can be used as an alternative to parmesan in Italian dishes.

Shopping list

Ingredients

  • Un-homogenised sheep’s milk
  • Peppercorns
  • Type C Starter
  • Rennet
  • Salt
  • Lipase

Specialist equipment

  • Cheese basket (P453340 small hard cheese basket is recommended)
  • Cheese wax
  • Cheese cloth (optional)
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